Thursday, August 14, 2008

"Glazed" Out of Sight

I don't know what it is about the word "glaze" that conjurs up memories from my childhood. Maybe it was the warm cinnamon rolls "glazed" with frosting and fresh out of the oven after school. Or, my grandmother's infamous raisin bread "glazed" with a cinnamon sauce she rbought every holiday. Whatever it is, if you glaze it, I will be waiting with a hungry stomach, licking my lips. Here's a recipe for Glazed Lemon Bread that's sure to satisfy.

For the bread:
1 1/2 cups flour
1 teaspoon salt
1 cup sugar
Grated zest of 1 lemon
1 tablespoon baking powder
1/2 cup whole milk
2 large eggs, beaten
1/2 cup melted stick margarine

For the glaze:
Juice of 1 large lemon
1/4 to 1/3 cup sugar

To prepare bread: Preheat oven to 350 degrees. Mix flour, salt, sugar, lemon zest and baking powder in a bowl. Add milk, eggs and butter and stir until batter is well blended. Coat a 9-by 5-inch loaf pan with cooking spray, then pour in the batter. Bake 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. Do not remove the bread from the pan.
To prepare glaze: While the bread is baking, stir the lemon juice and sugar together until the sugar is dissolved.

After removing the bread from the oven, use a toothpick to poke holes in the top of the bread while it's still hot. Baste top with glaze several times. Allow time between basting for glaze to set. This will take about 1 hour.

No comments: